Food Safety

Attention to safety and quality

Safety is one of our most basic values and nothing for us is more important than to provide safe, quality food.Many times we over exceed what the law requires. Of course, this priority on food security has not only a theoretical impact. It is one of the best ways to protect the reputation of your business so the customers return for more?

Sabifoodservice applies a HACCP system. (Hazard Analysis & Critical Control Points) a specialised food control system for food hygiene and safety.

The principles of HACCP are:

- To identify the potential hazards and dangers for the safety of food, which must be prevented, eliminated or reduced to acceptable levels, in order to produce safe food.

- To determine critical control points in the stage or stages, in which control is essential for the prevention, elimination or reduction of a risk for food safety, so as to accomplish the objective of safe food production.

- To establish critical limits at critical control points, which separate acceptable from unacceptable, as far as prevention, elimination or reduction of risks that have been identified, are concerned..

- To establish and apply effective monitoring procedures of follow-up on the critical control points.

- To establish the corrective action to be taken when monitoring indicates that a critical control point is not under control.

- To establish procedures for the efficient function of the measures.

- To keep records to ensure that effective implementation and measures are ensured and official controls are made possible.

Chain of refrigeration


The products should maintain their temperature otherwise their life duration will suffer. Sabifoodservice takes care of all the details in order to ensure excellent temperature conditions throughout the duration of distribution.

Products received in our storage areas that have sub standard temperatures are immediately rejected.